We’re still in the midst of 1st spring here in Vermont and loving the sunshine and all the outside time. The last couple of days we’ve been adventuring around the state exploring new places and doing all of our schooling outside. Today we’re home, doing home things like laundry (the kids found ALL the water yesterday) and getting ready for another day of adventure tomorrow.
Since we’re going to be out and about all day tomorrow we need some more portable snacks! Muffins are a favorite around here as they travel well and are quick to make. Today we are adapting a favorite recipe for maple muffins by adding some freeze dried raspberries. Raspberry maple muffins anyone?
I only had one little helper today, but that’s ok! I never force the kids into the kitchen, that’s not fun for anyone. It’s always a choice for them to join me, and most of the time they do, but sometimes they have other plans and that’s ok!
We started by getting out all of our ingredients. This is not a complicated recipe (I’ll share it with you all at the end) but it’s a great basic starter recipe that you can really make into your own and adapt to any mood! While I melted the butter the little measured and mixed all the dry ingredients. Today she was very tidy (not usually the case, but I’ll take it) and barely spilled anything! Maybe making them help clean up is working? She then started with the wet ingredients in a separate bowl and wisked those together. I poured the wet ingredients into the dry and she mixed it all up then helped scoop it into the muffin tins! This was her show! It was so fun to see her 5 year old self working so thoughtfully through this process.
The muffins look great, slightly golden on top, and smell wonderful! We know from experience that they hold up well and I’m sure they’ll be delicious. We’ve used this recipe to add freeze dried fruit (like today), fresh fruit, nuts, dried fruit (cranberries, raisins, etc), and chocolate chips (because CHOCOLATE!). They adapt really well and you can fill them FULL of goodies! Depending on how much you put in (today we added one cup of freeze dried raspberries, in the past I’ve added up to 2 cups of add ins) this recipe will make between 18-24 muffins.
Let us know if you try them and what you think! How did you make them your own? Find us on Instagram @100daysofbakingwithkids and on Facebook at 100 days of baking with kids.
BASIC MAPLE MUFFINS
Preheat your oven to 400 and grease 2 muffin tins
In one bowl mix:
2 cups flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
In smaller bowl mix:
3/4 cup milk
1/2 cup of butter (melted)
1/2 cup maple syrup
1/4 cup plain yogurt (you can use sour cream, I just never have any)
1 egg
1/2 teaspoon vanilla
Pour the wet ingredients into the dry ingredients and add any mix ins you like. Mix together and scoop into prepared muffin tins. Bake for 16-20 minutes.
100 days of baking with kids 